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Stability of lycopene during food processing and storage
1South China Institute of Botany, Chinese Academy of Sciences, Guangzhou, People's Republic of China.
Journal of Medicinal Food
|December 29, 2005
Summary
Preserving lycopene, a beneficial carotenoid, during food processing is crucial. Factors like heat, light, oxygen, and food type affect lycopene stability, causing isomerization and oxidation.
Area of Science:
- Food Science
- Nutritional Biochemistry
- Carotenoid Chemistry
Background:
- Lycopene, a vital carotenoid, is recognized for its health benefits.
- Understanding lycopene's stability during food processing and storage is critical.
- Naturally occurring lycopene is primarily in the all-trans form.
Purpose of the Study:
- To investigate factors affecting lycopene stability.
- To understand lycopene isomerization and autooxidation during food processing.
- To identify conditions influencing lycopene degradation and preservation.
Main Methods:
- Review of literature on lycopene stability.
- Analysis of factors including heat, light, oxygen, and food matrices.
- Examination of isomerization and autooxidation mechanisms.
Main Results:
- Heat, light, oxygen, and food matrices significantly impact lycopene stability.
- Lycopene can isomerize to cis-forms under heat, oil, or dehydration.
- Oxidation leads to color loss and off-flavors, while reisomerization occurs during storage.
Conclusions:
- Lycopene stability is influenced by processing and storage conditions.
- Further research is needed to resolve controversies regarding isomerization triggers and optimal storage parameters.
- Effective preservation strategies are essential to maintain lycopene's quality and health benefits.